Come and try it at the Cooking Class in Taormina !
About Wholemeal Flour :
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter “white” unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s).
Whole-grain whole wheat flour is a full-flavored flour containing vitamins, minerals and protein. Whole-grain whole wheat flour is more nutritious than refined white flour, although white flour may, in a process called food fortification, have some micronutrients lost in processing added back to the white flour (required by law in some jurisdictions). Fortified white flour does not, however, contain the macronutrients of the wheat’s bran and germ (especially fiber and protein) like whole-grain flour does, and is notably lacking in fiber. Whole grain is a good source of calcium, iron, fiber, and other minerals like selenium.